Coconut Flour Cherry Chocolate Chip Almond Cake

About this recipe

This coconut flour cherry chocolate chip almond cake blends rich flavors with delightful textures, offering a gluten-free indulgence that's perfect for any occasion. The combination of coconut flour, cherries, chocolate chips, and almonds makes this cake both delicious and nutritious, without sacrificing taste. The cherries add a fruity tang, while chocolate chips provide warm sweetness, enhanced by the nutty crunch of almonds.

Ingredients

• 1 cup coconut flour
• 1/2 cup almond flour
• 1/2 cup coconut oil, melted
• 1/2 cup honey or maple syrup
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cherries, pitted and chopped
• 1/2 cup chocolate chips
• 1/4 cup sliced almonds

Directions

1. 1

   Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. 2

   Mix coconut flour, almond flour, baking soda, and salt in a large bowl.

3. 3

   Whisk together melted coconut oil, honey or maple syrup, eggs, and vanilla extract in another bowl.

4. 4

   Combine wet and dry ingredients until smooth.

5. 5

   Gently fold in chopped cherries and chocolate chips.

6. 6

   Transfer batter into the prepared cake pan and level gently.

7. 7

   Sprinkle sliced almonds over the top.

8. 8

   Bake for 25-30 minutes, till a toothpick comes out clean.

9. 9

   Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

10. 10

    Slice and serve at room temperature.